August 18, 2011

Sour Cream and Onion Zucchini Cakes

With zucchini in abundance this time of year, these tasty bites are a fun new way to put the veggie to good use. (This recipe is from my first book, The Farm Chicks in the Kitchenand is shown here with another recipe from the book, Tangy Cucumber Cups).

Sour Cream & Onion Zucchini Cakes

2 cups grated zucchini (about 3 medium zucchini)

1 large egg, lightly beaten

2 tablespoons all-purpose flour, plus 1/2 cup for coating cakes

3/4 cup Japanese style panko bread crumbs

1/4 cup finely diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil, for frying

Sour cream, for serving (about 1/2 cup)

Chopped fresh chives, for garnish

Place the grated zucchini on a paper towel-lined plate and let sit for an hour; occasionally change the paper towel.

With your hands, transfer the zucchini to a medium-size bowl, tightly squeezing as you do so to remove as much liquid as possible. Add the egg, the 2 tablespoons flour, bread crumbs, onion, salt, and pepper; mix to combine.

Place the remaining 1/2 cup flour on a plate. Add enough oil to a medium-size skillet to be 1/8-inch deep; heat over meium-high heat until hot. Meanwhile, formthe zucchini mixture into tiny (2-inch) bite-sized cakes. Working in three batches, pat each side of each cake in the flour and place in the hot skillet. Fry on each side until golden brown - 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Arrange the cakes on a serving plate, top each with a dollop of sour cream, and sprinkle with chives. Serve warm.

Comments

Sour Cream and Onion Zucchini Cakes

With zucchini in abundance this time of year, these tasty bites are a fun new way to put the veggie to good use. (This recipe is from my first book, The Farm Chicks in the Kitchenand is shown here with another recipe from the book, Tangy Cucumber Cups).

Sour Cream & Onion Zucchini Cakes

2 cups grated zucchini (about 3 medium zucchini)

1 large egg, lightly beaten

2 tablespoons all-purpose flour, plus 1/2 cup for coating cakes

3/4 cup Japanese style panko bread crumbs

1/4 cup finely diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil, for frying

Sour cream, for serving (about 1/2 cup)

Chopped fresh chives, for garnish

Place the grated zucchini on a paper towel-lined plate and let sit for an hour; occasionally change the paper towel.

With your hands, transfer the zucchini to a medium-size bowl, tightly squeezing as you do so to remove as much liquid as possible. Add the egg, the 2 tablespoons flour, bread crumbs, onion, salt, and pepper; mix to combine.

Place the remaining 1/2 cup flour on a plate. Add enough oil to a medium-size skillet to be 1/8-inch deep; heat over meium-high heat until hot. Meanwhile, formthe zucchini mixture into tiny (2-inch) bite-sized cakes. Working in three batches, pat each side of each cake in the flour and place in the hot skillet. Fry on each side until golden brown - 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Arrange the cakes on a serving plate, top each with a dollop of sour cream, and sprinkle with chives. Serve warm.